|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of about 830 for rosemary chicken
Skin the chicken, generously sprinkle ... Sprinkle chicken with rosemary and pepper. Cover, ... with red pepper. Garnish with parsley. Chicken with a bite!
Using a large ... and butter. Brown chicken. Add salt, ... Add wine and rosemary and bacon. Cover ... through cooking. Serve with rice pilaf and a vegetable.
Chicken breasts, drums or ... use. Mix flour, rosemary, salt and ... and fry, turning once until golden brown, about 30 minutes. Remove to absorbent paper.
Place chicken in shallow baking ... sprinkle with crushed rosemary. Bake in ... during baking. Serve with fresh spinach salad and sesame seed rolls. Serves 4.
1. Rub cloves of garlic on chicken. 2. Slip ... fresh or dried rosemary over chicken. 5. ... 350 degrees for 1 hour to 1 1/2 hours until juices run clear.
Skin the chicken. Pour the ... chicken. Press the rosemary and garlic into ... Sprinkle with salt and pepper. Bake at 350 degrees or barbeque until done.
Heat oven to ... excess fat from chicken. Rinse and ... Put half the rosemary and half the ... blended (sauce will thicken slightly). Spoon over chicken.
Seasonings: Sprinkle seasonings ... Remove skin from chicken (or leave on), ... basil, garlic powder, rosemary and 1 1/2 ... 155-160F on meat thermometer.
Fry bacon until ... to pan. Brown chicken and add salt, ... white wine and rosemary to pan. Add ... Cover and cook 20 minutes or until chicken is tender.
Shake chicken in first 4 ... lemon juice in cup -pour over chicken. Sprinkle rosemary and parsley on chicken. Bake 30 minutes more, until done. Baste often.
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